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To prepare the salmon scaloppini: with a very sharp slicing or carving knife, cut the salmon fillet on a 20 to 30 degree angle. The slices of scaloppini should be about ½ inch thick and 3 inches long.

Sprinkle salt and pepper on each scaloppini, and dust them in flour, shaking to remove excess. Heat 2-3 tablespoons of olive oil in a large (12-inch) sauté pan on high, and quickly brown the salmon, cooking it only 1-2 minutes. To safeguard from overcooking the salmon it will be easier if you saute in small batches. Transfer salmon to a plate and set it aside.

In the same pan, sauté the shallots, adding more oil if necessary, until translucent with brown edges. About 2-3 minutes, add the capers and dill. Add the vodka, scraping to loosen any browned bits at the bottom of the pan. Careful as you do, this because the alcohol in the vodka will flame, when it does stand back and wait for the blue flame to die down.

Add the clam juice, cream and tomato sauce. Bring to a boil and simmer until reduced to a sauce consistency, 12 - 15 minutes. The sauce has reached the proper consistency when it coats the back of a spoon.

Return the salmon to the sauce, add parsley and adjust seasoning with salt and pepper. Let salmon cook for another 1-2 minutes, or until cooked through.

Place spinach on a large platter, arrange salmon around it, ladle with some of the sauce , place the extra sauce in a gravy boat and serve.

Chef’s Tip:

If you do not own a pan large enough to accommodate all the pieces of salmon and the sauce, make things easier on yourself, after you sauté the salmon scaloppini ,place them in a large baking dish, cover with the finished sauce and re-heat for 2-3 minutes in a 325 oven.